This morning has found me watching my daughter (she’s 3 now) eat the oatmeal she asked for, along with a bowl full of walnuts. I thought about these past 3 years since I discovered we were both sensitive to dairy and gluten. We can eat them if we choose, but the results are pain, discomfort to the bowls, head-aches and rashes. It’s not very fun.
My adorable daughter has always been my biggest strength for avoiding the foods that hurt us both. However now that she’s not nursing I’m not as great as I could be, I have days when I seem to have no resistance to the things I ate and enjoyed as a kid. But my little girl will never have these problems. When the kids of the household are asked what they want for a snack they often say things like, “cookies” “donuts” “animal crackers” “graham crackers” and “ice cream” but ask my daughter what she wants for a snack and she’ll think about it for a minute before saying things like “Apricot logs” “Green Smoothie!” “Walnuts” or “Oatmeal”. She will occasionally ask for “fruit snacks” “grapes” or “Bananas”
I am so grateful for this food handicap, because it has blessed my daughter with a sense of food that is good for her and food that isn’t in a way she seems to understand. There are days it breaks my heart because all the other kids get cookies and ice-cream and she’s stuck with fruit and gluten free pretzels, but she never seems to mind. She gets a treat same as them and she loves it.
I am also grateful for this challenge in my life because without it I wouldn’t be nearly as adventurous in the kitchen. I love being a ‘mad scientist’ and throwing ingredients into a pot and saying to myself “Well….. I hope this works.” Which is actually how I cook a lot lately, trying new things is fun and rewarding when it works and still fun but disappointing when it flops.
Everyone has challenges that stress certain parts of their lives. I am grateful for my food challenges because I have learned and grown so much since discovering them, and my daughter is growing strong eating foods that are good for her and because of this she won’t get addicted to a lot of the junk foods that her cousins are already hooked on and I can’t imagine a better life for my little green smoothie baby than a healthy, happy one.
Happy July everyone!
I LOVE THIS PIE CRUST!!!
I had to let that out. I’ve been really nervous about making pie crust because I’ve heard that it’s really difficult to make a good gluten free one. But I did it!! I feel so awesome!! The trick is letting it rest in the fridge for an hour, otherwise it’s way to difficult to handle. Just look at this!
It’s a glorious Mini Pie!!!
I was almost certain this would work so well, but just look at these pictures of the process of working with the dough!
I’m using a pastry cloth and a rolling pin cover, and little plastic measuring things to help me get the thickness right.
Doesn’t that just look delicious!! I did discover a few tricks while making them, You have to be very careful in how you pick up the dough press after cutting the dough. If you allow it to fold in the middle it will damage the dough press and make the pie leak out the back. The trick to picking up the dough press is to pick it up by the center pins. Like the one pictured below. Also if you put in too much filling the dough won’t crimp together.
A fun tidbit, you don’t just have to use a sweet filling, you can totally fill this pie crust with savory foods too. Like this… … This fajita pie was a favorite at dinner.
Super yummy pie crust that has some crunch!
- 1/2 cup Brown Rice Flour or Millet Flour
- 1/2 cup Sorghum Flour
- 1/4 cup Amaranth Flour
- 1/4 tsp Xanthan Gum
- 1/4 tsp Baking Powder
- 1/2 cup Butter
- 2 Beaten Egg Yolks
- 1 TBS Cold Water
- 1/4 cup Sugar
- Stir together the flours, sugar, xanthan gum and baking powder.
- Cut in the butter until dough is crumbly.
- Add the beaten egg yolks and the cold water.
- Mix really well.
- Wrap in plastic wrap and put in fridge for 1 hour (This is a super important step! Please don't skip it, it does matter!)
- Spread some Sorghum flour on a clean flat surface (Or on your pastry mat and rolling pin cover), roll the dough out to a 1/4 inch (you can go a little thinner for thin pie crust)
- You can use a dough press and make 6 mini pies, or you can make 1 8 inch pie.
- Once filled with your picked filling bake at 375 degrees: for mini pies bake for 20 minutes, for a regular pie bake for 50 minutes.
- You can make a savory pie! We added fajita fix-ins and it was really, really good!
- The second time I made these I didn't have enough Brown Rice Flour, so I used Millet Flour, it turned out just as well!
Hello!! I love caramel, but I don’t do dairy… This leaves me a very sad person from time to time, especially in October; It’s caramel apple season! But I am not one to shy from a food challenge, so check this out!
It looks so good doesn’t it? It is!
I found some wonderful cans of Sweetened Condensed Coconut Milk. I decided to try and turn them into a caramel treat.
This batch I cooked up in the crock-pot. I covered the can with about 2 inches of water, put the can on it’s side and cooked it on low overnight (about 11 hours really) Then I had to let the can cool to room temperature.
Ooooh, the waiting was hard.
I must admit though, when I opened this can I wasn’t all that impressed with the contents
Just look at that, there’s layer of liquid at the top and it just doesn’t look all that good. I decided to pour it into a bowl to see if that helped improve it’s looks. I was also disappointed with this approach. Take a look at what I saw.
It looks ill….
So I gave it to Dr. Spoon and stirred it.
Doesn’t it just look healthier now? I think so
It wasn’t actually all that bad. Turns out it needed some stirring. It tastes a lot like coconut (Go figure huh) but it really tastes good on apples too. So try some out for yourself! And the awesome thing, it thickens the longer it sits.
I’m going to try again and cook it a little longer to see if I can get a darker caramel color and evaporate more of the liquid that was there when I opened the can (It may be coconut oil though…..) But for now, I have a wonderful sweet treat that I will enjoy oh so much!
While I was making chicken soup, I decided I wanted a sweet bread to go with it. Time for some banana bread!! Hold the phone… banana bread? Yeah, that was my first thought too. I was going to be taking some of the soup to a friend of mine who wasn’t feeling very well, and he doesn’t like Bananas. I was determined to make a sweet bread for him to go with his soup. Luckily my handy dandy gluten-free living cook-book was able to save the day! Mostly, I didn’t have coconut or coconut milk, so I modified the recipe for what I had on hand and here’s what it turned out. (Sadly, I don’t have any pictures of the bread, so when I make this again I will post pictures then)
A yummy dessert bread
- 1/2 Cup Tapioca Starch
- 1/4 Cup Teff Flour
- 1/4 Cup Brown Rice Flour
- 1/2 Cup Potato Starch
- 1/2 Cup Sorghum Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2/3 Cup Sugar
- 2 tsp Baking Powder
- 1 1/2 tsp Xanthan Gum
- Zest of 1 small Orange
- Juice of 1 small Orange
- 1 TBSP Vanilla
- 3/4 Cup Almond Milk
- 1/3 Cup Olive Oil
- 1/2 Cup Applesauce
- 1 tsp Baking Powder
- For the Glaze
- 1/2 Cup Powdered Sugar
- 2 TBSP Orange Juice (Fresh squeezed preferred)
- Preheat oven to 350 degrees.
- In a large bowl mix together Starches, Flours, Sugar, 2 tsps Baking Powder, Xanthan Gum and Orange Zest.
- In a small bowl, mix applesauce and 1 tsp baking powder together. It will get bubbly. Set the applesauce to the side.
- Add Vanilla, Milk, Olive Oil and Orange Juice to the flour mixture. Mix together for a minute or two (Or 30 seconds if using an electric mixer) before adding the applesauce mix.
- Mix until everything is well blended.
- Pour batter into a greased bread pan.
- Bake for 55 - 60 minutes, or until top is browned and a toothpick can be inserted into the middle and come out clean.
- Leave the bread in the pan and poke several holes in the top with a toothpick.
- Make the Glaze by mixing the Powdered Sugar and the Orange Juice together.
- Spoon the Glaze over the top of the Bread.
- Let cool in the pan for 10 minutes.
- Remove from pan and let cool completely on a wire rack.
- Store in an airtight container for up to 3 days.
It’s so good! My friend gave it the most suspisious look when I told him it came from my dairy-gluten-free cookbook, but he really enjoyed it! “I thought this would taste less… wheaty” Was all he could say about my wonderful bread! How awesome of a compliment is that?!
Till the next post!
What is it about apple juice that just gets a body feeling so happy, happy, satisfied?!
When I was a little girl, the old saying, “An apple a day keeps the doctor away”, was probably old even then – yet the advice is good. And nowadays, there is study after study that corroborates that saying with scientific proof.
There are many, many benefits to juicing apples. Having that luscious, pulpy, cloudy liquid waiting for you in a cup (or jar) is anticipation at its best. First of all, there is the aroma – and then POW there is a taste that cannot be described. It is heavenly manna – and our picture here shows Amara with her cup of fresh apple juice. She LOVES fresh juice. She can even use ASL and ask us for her favorite juice when she wants it. Smart girl.
During allergy season, allergy inflammation flares up and can create asthma attacks. One son is an asthmatic. What to do?! I was relieved to find out that I had already been doing many things to keep his inflammation down, and I hadn’t even known it. There is quercetin in apples, known to reduce allergy flare ups. Does it replace his inhaler? No, but it seems he needs it less when he’s eating salads and drinking fresh juices.
My other son is allergic to just about every grass and tree on the planet. We give him quercetin and nettle. Believe me, we wouldn’t get through allergy season without these wonderful supplements.
Fresh Apple Juice can be taken: Straight: in small sips, in large gulps; Mixed: in smoothies as the main base, in smoothies as the hint of tang; Frozen: in ice cubes as the cooler in lemonade, in popsicles (the varieties here are endless). Have fun with your Apple Juice – and have a healthy snack!
Have you ever sat in your kitchen staring at your canned goods with the thought “I have no idea how to make this stuff appealing…” I know I have. As long as I can remember my mother has had cans of peaches and pears on her shelves. We do have a variety of ways to eat them, we’ve turned pears into raw-veggie rabbits and both fruits have been added to cottage cheese and eaten. Of course pies and plain have been used as well. As I was sitting there staring at them, none of those options seemed appetizing. Then I saw the blender and I got an idea, and these delicious recipes were born. *MWAHAHA*
Pear Pie Shake
Peach Pie Shake
A Peach Pie in a Glass
- 1 Can Peaches (29 oz)
- 3 cups Ice
- 1/2 tsp Cinnamon
- 1/4 cup Brown Sugar
- Blend all ingredients in a Vitamix Blender on the smoothie setting and then enjoy!
- You can leave out the sweetener or use 1/4 cup applesauce instead of brown sugar, or a TBSP of honey instead of the brown sugar. Any way you choose to do it, it'll taste like nirvana.
1 can pears
½ cup applesauce
½ tsp cinnamon
2 ½ cups ice
Blend all ingredients in a Vitamix Blender on smoothie setting and enjoy (for extra vitamins add some spinach) I’ve even made these smoothies with fresh fruit in a normal blender, they still taste delicious with ultra creaminess! Enjoy your Fruit Pies in a cup!
Brought to you by irRAWsisitible Gluten-Free Department
Quinoa is a delicious grain, small, multi-colored, kind of nutty, chewable, and fun. Ben has learned to enjoy it with yogurt, and fresh fruit.
In fact, today with the leftovers from the breakfast cooking pot, we made a Quinoa Parfait to have as a snack when he gets home from school.
He’s thinking about the toppings, wondering if blueberries might be better for him than say, perhaps a banana – Oh! and then remembering his favorite fruit – It’ll be topped with Kiwi!!!
Rhiannon and her beloved Auntie, Naomi, spent some time in the kitchen yesterday. They created Monster Apples as a treat, in addition to some Chocolate/Date Bats and Cats!
Rhiannon LOVES creating raw food with Naomi. She loves creating the new flavors available to her in gluten-free food too. The best part though, is sampling it when it is done. So tasty!
Here is a very happy little Raw Chef-ette.
This is Rhiannon. She LOVES food art projects, and creativity.
Today, we made roses using only strawberries and grapes! She had such a good time threading her grapes on the wooden stick. She experimented with putting the strawberry on right-side-up, and saw that it simply wouldn’t work that way (but she still insisted it SHOULD have). After applying the strawberry up-side-down (properly :0)), she began to try and cut it. Such coordination can be really challenging and frustrating for a four-year-old. So, I stepped in and helped. We counted, one petal, two petals; and then I said, “another petal” while cutting and somehow that translated into three in my mind, so the next cut was obviously 4, right? Nope, Rhiannon corrected me with “threeth petal”. And then we got the counting straightened out. After all that, we were startled alarmingly and unexpectedly when one of Daniel’s birthday balloons popped. That is when we began laughing. Please enjoy this creative day with us!
To properly begin this marvelous holiday, I came home from work determined to share with you a recipe Penni Shelton created, making raw even healthier by addressing lessening the natural fats in the crust with other alternative ingredients. She is amazing.
So, happy 4th of July – peeps!
Also, as day 3 is coming to a close, I’m pleased to report the juice feast today has gone very well. I’m still 100% juice, water, & tea. Yeah!!!